Traditionally baked on the embers of Midsummer's Eve bonfires in Sweden, foil-roasted trout or perch (abborre) is easy and quick to prepare on a less dramatic but equally effective backyard grill.
Prep Time: 30 minutes
Ingredients:
- 5 – 6 medium trout
- canola or olive oil
- salt and pepper
- 1/2 cup butter, at room temperature
- 1 bunch fresh dill, roughly chopped
- 1/4 cup chives, roughly chopped
- 1/4 cup parsley, roughly chopped
Preparation:
Wash and clean freshly caught trout. Rub outside and inner cavities of each fish with oil; sprinkle with salt and pepper.
Rub together softened butter, dill, chives, and parsley. Spread butter mixture on inner cavities of fish, then wrap each one in foil.
Place fish close to the coals of a grill or campfire. Cook for 8 to 10 minutes, then turn and roast for an additional 8 to 10 minutes. Garnish with dill, if desired, and serve.
Yield: 5 - 6 servings.
